The Famous Senate Restaurant Bean Soup - cooking recipe

Ingredients

2 lbs of small michigan navy beans
1 1/2 lbs smoked ham hocks
1 onion
unsalted butter
salt
pepper, to taste

Preparation

Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
Put on the fire with four quarts of hot water.
Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
Braise one chopped onion in a little butter, and when light brown put it into the soup.
Season with salt and pepper then serve.
Do not add salt until ready to serve.